• 30ml peanut oil
  • 1 kg boneless chicken
  • 50g butter
  • 10g garam masala
  • 10g sweet paprika
  • 10g ground coriamder
  • 15g fresh ginger
  • 4 red chillies
  • 1 cinnamon stick
  • 6 cardamon pods
  • 400g tomato puree
  • 15g sugar
  • 60ml yoghurt
  • 120ml cream
  • 15ml lemon juice

1. Heat a wok until really hot, add one tablespoon oil.

2. Add half the chicken and stir-fry about 4 minutes or until chicken is a nice colour.

3. Remove to plate.

4. Add extra oil and cook remaining chicken.

5. Remove from wok.

6. Reduce heat and add the butter.

7. When melted add all of the spices and stir-fry until fragrant.

8. Return chicken to wok and stir to coat with the spices.

9. Add the tomate and sugar and simmer for 15minutes-stir occasionally.

10. Add the yogurt, cream and lemon juice and simmer for 5minutes or until the sauce thickens a bit.

11. Serve over rice.